Chef De Partie

Babu Rajendra Prasad

No.**, Chandrasekara Puram, Ambattur, Chennai-600053

Tamilnadu, India.

Tel: +94-77-571-****, +91-893-***-****

**************@*****.***

Asset

Hobby

Profile

Education

Achievements

Area of Interest

Professional Qualification

Objectives

To achive a position in the hospitality industry by using all my skills and knowledge which makes a way to my success Training Experiance

Working Experiance

Carom

Organizing Cultural events

Listening music

Food & Beverage Production

Energetic

Hardworking

Good in interacting with people

Leadership quality

S.S.L.C from singaram pillai boys

higher secondary school, Chennai.

Completed 1 year diploma in

Hotel Management from Institute of

hotel Management and Catering Technology,

Coimbatore.

Date of birth : 07th July 1979

Civil Status : Married

Nationality : Indian

Gender : Male

Language Skills : English & Tamil (read & write)

Hindi(only to speak)

Did the BDHC (British deputy high commission)

ODC.

Did the IMG (International merchandising

group) ODC and handled the pasta bar as

incharge

Attended various European, Mediterranean and

indian menu outdoor catering as well as various

pre plated outdoor catering

Park sheraton hotel towers .I.T.C welcome group as a apprentice

(Oct 1997 to December 1999)

Senior salad maker

Newrest gulf company Doha Qatar

November 2nd 2023 to still

Senior Chef De Partie Radha Regent Hotel (Pvt)

Ltd. March 2021 to February 2022

Chef De Partie Olive & Twist hosipitality (Pvt)

Ltd. August 2018 to February 2021

Assitant Cook CMV Crusies Greece October

2014 to May 2018

Chef De parti Taj Madras Flight kitchen

Chennai May 2014 to October 2014

Demi Chef De Partie Portuscale cruises March

2014 to One month Chef De Partie The park

hotels, Chennai July 2011 to March 2013

Buffet Garde Manager Carnival cruis line

December 2006 to May 2010

Commi I Novotel Hotel Hyderabad March 2006

to December 2006

Commi I The park hotel chennai March 2002 to

March 2006

Assitant Cook Park Sherton hotel &

towers.I.T.C welcome group January 2000 to

March 2002

Professional Experiance

Dutiesans Resposibilities

Reporting to executive chef

Assisting with banquets and a la carte orders.

Ensuring that the standards of hygiene are maitained and improve where possible Training and development of commi chef’s

Ensuring correct stock rotation and minimistation of wastage Assisting other areas of the kitchen when required Handling round the clock kitchen operations

Sta handling and making duty chart

Following the ISO 22000 standards and quality procedures Indian Cuisine : Tandoor and indian / paratha section / sauce and grill, Preparation for the day Mis en Place & A la cartie Garde Manager : Salad preparation for restaurant bu et, & A la cartie Sauce & Grill : Basic sauces preparation, Meat grilling & Mis en place

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